By Kevin Williams
Do you have leftover ham from Easter in your fridge? If so, you already know the usual options—sandwiches and casseroles—but this mustard glaze is a standout. It’s simple, tangy and sweet, and works beautifully as a dip or a glaze for baked ham. You can cook your ham as usual, then spoon or brush this glaze over slices for a fresh flavor boost.
This recipe is part of an occasional series featuring dishes from the Chrisholm (sometimes spelled Christholm) historic Amish farmstead in Woodsdale, Ohio. The farmstead was once the center of a lively Amish-Mennonite community in southwest Ohio founded by Samuel Augspurger. These recipes come from Shirley Gingerich’s collection. Shirley is a descendant of the Augspurger family, and many recipes in the series reflect the food traditions of that community.
The original Augspurger farmstead, once the hub of a vibrant Amish-Mennonite community north of Cincinnati.
This plaque explains the history of these grounds.
Now, here’s the recipe from the Chrisholm Amish Heritage series. It’s straightforward, freezer-friendly, and perfect for turning leftover ham into something special.
Chrisholm Amish Heritage Recipe Series: Mustard Glaze for Ham
Ingredients
- 1 tablespoon flour
- 1 tablespoon dry mustard
- 1 cup milk
- 3/4 cup sugar
- 2 egg yolks
- 1/2 cup cider vinegar
Instructions
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Whisk the flour and dry mustard together until evenly combined.
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In a separate bowl, beat the egg yolks with the milk. Gradually add the milk mixture to the dry ingredients, stirring until smooth.
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Stir in the sugar and then add the cider vinegar. Cook the mixture over low heat in a double boiler until it thickens, or cook gently in a heavy-bottomed saucepan on low heat—stir constantly and avoid letting it stick to the pan sides.
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Cool and transfer to containers. The glaze can be made in batches and frozen for 2 to 4 months. Thaw before using and reheat gently if needed.